The stability of cell structure and antioxidant enzymes are essential for fresh-cut potato browning
Tingting Wang, Ting Yan, Jingkun Shi, Yanmei Sun, Qingguo Wang, Qingqing Li
Topics & Concepts
BrowningPolyphenol oxidaseChemistryPhenylalanine ammonia-lyaseFood scienceBiochemistryCatechol oxidaseTyrosinaseAntioxidantPeroxidaseEnzymePotato Plant ResearchPostharvest Quality and Shelf Life ManagementMycotoxins in Agriculture and Food